Chickpea Flour Frittata

Chickpea Flour Frittata is a great vegan alternative to a classic frittata. Pair it with smashed avo, hummus, or delicious pesto for a filling and nutritious snack.

Course Appetizer, Side Dish, Snack

Cuisine Gluten-free, Vegan

Prep Time 20

Cook Time 40

Servings

Calories 248kcal

Author Nensi Beram

Ingredients

160 g chickpea flour
250 ml water
1 cup finely chopped swiss chard or kale
1 cup shredded butternut squash
3-4 finely chopped scallions
3-4 cloves minced garlic
1 level teaspoon baking powder
2 tablespoons olive oil
1/3 teaspoon turmeric powder
salt to taste

Instructions

To make chickpea flour batter, stir together the chickpea flour, turmeric, salt, and water in a bowl. Whisk together until blended completely making sure to eliminate all of the lumps.
Cover with plastic wrap and let the mixture rest at room temperature for at least 2 hours.
After 2 hours, add shredded pumpkin, finely chopped swiss chard (or kale), chopped scallions, minced garlic, 1 level teaspoon baking powder, and 1 tablespoon olive oil. Stir until all is well combined. Taste and adjust seasonings as needed.
Preheat oven to 200 °C. Line an 18 cm springform pan with baking paper and put it in the oven for approx. 5 minutes (it needs to be really hot when you add the batter).
After 5 minutes, coat the hot pan with 1 tablespoon olive oil and pour in the batter. Bake for approx. 35-38 minutes until the edges are golden and crispy. Cooking time depends on the thickness of the frittata, so adjust accordingly.
Cool in the pan, then slice into wedges and serve.

Nutrition